HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTeriyaki Chicken & Roast Pumpkin Salad
Teriyaki Chicken & Roast Pumpkin Salad

Teriyaki Chicken & Roast Pumpkin Salad

with Pickled Onion & Peanuts

Family Friendly
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Enjoy this sweet and savoury glazed chicken with umami-rich teriyaki sauce for an easy meal that doesn't skimp on flavour! With colourful roasted veggies and crunchy peanuts, it's a family-friendly meal that will have everyone satisfied.

Tags:Low CalorieKid Friendly

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

peeled pumpkin




red onion

1 packet

chicken thigh



1 bag

mixed salad leaves

1 sachet

teriyaki sauce

(ContainsGluten, Sesame, Soy)

1 packet

crushed peanuts


Not included in your delivery

olive oil

¼ cup

rice wine vinegar

¼ cup

water (for the pickle)

½ tbs

brown sugar

½ tbs

soy sauce

(ContainsGluten, Soy)

2 tbs

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2266 kJ
Fat24.9 g
of which saturates4.7 g
Carbohydrate37.9 g
of which sugars25.5 g
Dietary Fibre0 g
Protein40.1 g
Cholesterol0 mg
Sodium1022 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Slice the peeled pumpkin into 1cm wedges. Cut the carrot into 1cm rounds. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to combine. Spread in a single layer and roast until tender, 20-25 minutes. Set aside to cool slightly. TIP: Cut the veggies to size so they cook in time.


While the veggies are roasting, thinly slice the red onion. In a small bowl, combine the rice wine vinegar, water (for the pickle) and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid. Stir to coat and set aside until serving.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes (depending on thickness). TIP: Chicken is cooked through when it's no longer pink inside.


While the chicken is cooking, thinly slice the cucumber into half-moons. In a large bowl, add a drizzle of olive oil and season with salt and pepper. Add the mixed salad leaves and cucumber. Set aside. In a second small bowl, combine the teriyaki sauce, brown sugar, soy sauce and water (for the sauce).


When the chicken is cooked, add the teriyaki sauce mixture to the pan and cook until reduced slightly, 1-2 minutes. Turn the chicken to coat in the sauce. Remove from the heat.


Drain the pickled onion, then add to the salad and toss to combine. Slice the teriyaki chicken. Divide the salad between plates and top with the roasted veggies and the chicken. Drizzle over any remaining teriyaki sauce. Sprinkle over the crushed peanuts. TIP: Add less pickled onion to the salad if you prefer!